Mount Clemens, MI May 2024

The Ladies Issue

LIFE + CULTURE

MICHIGAN TEACHER OF THE YEAR

HISTORY OF THE ROSE CAPITAL

EDUCATION

FOOD + BEVERAGE OBSTACLES TO INSPIRATION: A POWERFUL TESTIMONY ELEVATED COCKTAILS FOR BRUNCH & BEYOND

The Ladies Issue

Hello, my friends!

As we step into the month of May, we embrace the warmth of Spring and celebrate the nurturing spirit of Mother's Day. In this special LADIES issue, our publication is brimming with stories that illuminate resilience, inspiration, and hometown pride.

We are thrilled to spotlight two remarkable women who exemplify the power of perseverance and passion. First, we delve into the story of Michigan’s Teacher of the Year, whose dedication to both education and mentoring young girls shines brightly as she visits her hometown of Mount Clemens. Her commitment to shaping young minds and fostering a love for learning is truly commendable, and we are honored to share her journey with you.

Additionally, we are privileged to feature another extraordinary individual whose unwavering faith and educational support team guided her through life's adversities. Her story is a testament to the transformative power of belief, and we are inspired by her resilience in the face of challenges.

Moreover, as we reflect on our local history, we explore the fascinating legacy of Mount Clemens, once hailed as the Rose Capital of the United States. Through captivating narratives and historical insights, we invite you to journey back in time and discover the enduring significance of our town in shaping the cultural landscape of our nation.

As we turn the pages of this edition, may we find inspiration in the stories of these exceptional women and the legacy of Mount Clemens. Let us celebrate the beauty of Spring, the warmth of maternal love, and the enduring spirit of our community.

Wishing you joy, inspiration, and a renewed sense of pride in our shared heritage. Cheers!

KIMBERLY JANOWICZ, PUBLISHER @MOUNTCLEMENSCITYLIFESTYLE CITYLIFESTYLE.COM/MOUNTCLEMENS

May 2024

PUBLISHER

Kimberly Janowicz | kimberly.janowicz@citylifestyle.com

EDITORIAL COORDINATOR

Amy Salvagno | amy.salvagno@citylifestyle.com

CONTRIBUTING WRITER

Amy Salvagno

CONTRIBUTING PHOTOGRAPHERS

Amy Salvagno, Kevin Shea, Jacob Sciacchitano

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

TECHNICAL DIRECTOR Josh Klein

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Kathy Nguyen

Learn how to start your own publication at citylifestyle.com/franchise.

Nurturing a Love of Learning

Michigan’s Teacher of the Year shares how education came first

Cit y of Roses

Mount Clemens’ rose-growing industry left a legacy on the nation, a president and generations

From Obstacles to Inspiration

A St. Mary & Regina alumna’s testimony on how Catholic education still empowers her today

city scene

1: John and Laurie Brian at the Cabinetry by Better Bilt Spring Open House. 2: Kiwanis Club of Mount Clemens host their annual Pancake Breakfast and Famous Bake Sale fundraiser. 3: YMCA Branch Operations Director Susan Jarzeboski and realtor Kristie Lohmann tour the new cabinetry showroom. 4: Mount Clemens Historical Commission host a workshop with local architects, Partners in Architecture. 5: Devon Moore, Better Bilt owner Andrea Yeip and Lois Lombardo, Olympia Spa owner, enjoy the open house. 6: John Kozak cracks over 1,000 eggs for the pancake mix. 7: Greg LeFever greets guests at the Kiwanis Pancake Breakfast. Photography by Kimberly Janowicz

Nurturing a Love of Learning

MICHIGAN’S TEACHER OF THE YEAR

SHARES HOW EDUCATION CAME FIRST

ARTICLE BY AMY SALVAGNO | PHOTOGRAPHY BY KEVIN SHEA

Summers in Mount Clemens for Candice Jackson meant frequent walks to Miller Brothers Creamery for her favorite scoop of ice cream. And bike rides with friends to the beach to splash in the waters of Lake St. Clair. And playground fun during day camp with the Parks and Recreation department. And filing and sorting as a page at the city library, where in a full-circle moment, she returned to read to children.

Candice’s visit to her hometown wasn’t just to reminisce about memories from her childhood but came as a perk of being named Michigan Teacher of the Year. “The whole thing is pretty amazing. It’s been an honor,” she says.

Candice teaches third grade at Mann Learning Community in the Detroit Public Schools Community District. She was nominated for the award and made it through several rounds before being named the winner last May.

“I was definitely surprised and humbled. I had a big feeling of imposter syndrome,” she softly laughs. “It wasn’t even on my radar. It started out as, ‘This is a long shot,’ to actually winning.” And an extra point of pride for Candice: She is only the third African American to earn the state honor and the first educator from the Detroit district in 16 years. “To represent the city, it’s been a big deal for them. These are big shoes to fill.”

Candice attended Michigan State University with the initial intention of pursuing accounting. But while involved in a university-sponsored program where she taught accounting and economic principles to children in the community, she found her true calling – education.

“I always think somewhere in my mind, I wanted to be a teacher. Like most little girls, I liked playing school,” she recalls warmly. “For some reason, there was the allure of making more money, but it took me all of a year to realize I wanted to be a teacher.”

A love of learning has been woven into Candice’s life since her earliest years. “My parents always instilled in me that education is important,” she says. So much so, that they enrolled her in a magnet program at the now-shuttered Washington Elementary School. There, she found a hero in her third-grade teacher, Mrs. Harrington, one of only a handful of educators with the same skin color.

“I think seeing an African American teacher made me think it’s possible. Representation matters. It makes a difference seeing people who look like you and creates a want in you to do something.”

In middle school and at Mount Clemens High School, Candice found inspiration in her principal – who led both schools –and a school counselor. “They were very encouraging. Even when I wanted to not try my hardest, they instilled in me that I could do anything I wanted to do,” she remembers. “They made me want to be that to someone else.”

Aside from teaching, Candice formed Mann Girls Matter seven years ago. Open to students in grades 3-5, the group was developed to help girls grow their self-esteem. “We talk about ‘mean girl syndrome,’ career aspirations and introduce them to positive female role models,” she explains. The group participates in team-building activities and enjoys field trips and exposure to experiences they don’t receive while living in the inner city of Detroit, like theater and art studios. “It’s been a very positive influence on them. I have to turn girls away, which hurts me.” The group can only serve 30 girls at a time, she notes. “I know we’re having a good time if they’re volunteering to give up recess to stay in and have lunch together.”

“I always think somewhere in my mind, I wanted to be a teacher. Like most little girls, I liked playing school.”

“I think seeing an African American teacher made me think it’s possible. Representation matters. It makes a difference seeing people who look like you and creates a want in you to do something.”

As Michigan Teacher of the Year, Candice has been able to use the platform to promote and increase parental and community engagement and advocate for mental health in schools, as well as a culturally relevant education. And when children see themselves in the curriculum, she notes, they’re more likely to perform better academically.

Over the past 12 months, Candice has spoken to colleges, high schools and elementary schools throughout the state and served on different panels. Her opinions have even been sought after by educational program directors from the College of Education at MSU. She has worked with Central Michigan, Wayne State and Oakland universities, and will be a graduation-day speaker at her high school alma mater.

Elevated Cocktails for

BRUNCH AND BEYOND

3 Fun Spirits To Spoil Mom With This Mother’s Day

Whether Mom prefers to dine reclining pillow-side in pajamas or beside a beautifully dressed table, she’ll appreciate an elegant, elevated cocktail to make her brunch menu extra special. So while she’s indulging in a few extra pieces of bacon, savoring bites of flaky quiche and luxuriating over berry and whipped cream-topped pancakes, impress her with one of these three morning-friendly mixes.

Gin & Jam

A simple ingredient drink unites the botanical complexity of gin with the rich sweetness of your favorite jam.

INGREDIENTS

• 2 ounces gin

• 1 ounce lemon juice

• 1/2 ounce simple syrup

• 1 teaspoon raspberry (or your favorite) jam

• Spoonful of jam for garnish

INSTRUCTIONS

1. Add the gin, lemon juice, simple syrup, and jam to your mixing glass.

2. Add ice and shake for 10 seconds.

3. Strain into a double old-fashioned glass over crushed ice.

4. Top with a spoonful of jam and stir it in while you sip.

Margarita Mimosas

Sweet and tart combined with classic champagne bubbles make for the perfect brunch accompaniment.

INGREDIENTS

• 2 cups orange juice

• 1/2 cup tequila

• 1/4 cup lime juice

• Lime wedge, for rimming glasses

• Coarse salt, for rimming glasses

• 1 bottle champagne or Prosecco

• Orange and lime slices for serving

INSTRUCTIONS

1. In a pitcher, combine orange juice, tequila and lime juice and stir to combine.

2. Line glass rims with lime and dip in salt. Pour in orange juice mixture and top off with champagne.

3. Add sliced oranges and limes to glasses and serve.

Spiked Basil Lemonade

This refreshing twist on a springtime favorite is enhanced with the sweetness of basil and turns the spirit a vibrant green.

INGREDIENTS

• 9 large basil leaves, divided

• 4 ounces vodka

• 1/4 cup granulated sugar

• 1 cup lemonade

• Ice

• Seltzer

• Lemon slices, for garnish

INSTRUCTIONS

1. Infuse vodka: Tear five basil leaves into small pieces and place into a small glass jar with vodka. Seal tightly and shake, refrigerate, then infuse for at least six hours, shaking the jar occasionally.

2. Make basil sugar: In a small food processor, combine sugar and remaining basil. Pulse until basil is chopped into small, uniform pieces and sugar is pale green.

3. Strain vodka into a glass measuring cup, squeezing basil leaves to release any remaining liquid.

4. Rim glasses: Pour basil sugar onto a small, shallow plate. Fill another shallow plate with water until a quarter-inch deep. Dip the rim of each glass first in water, then in basil sugar.

5. Assemble cocktail: Divide basil vodka between glasses, then add half-cup lemonade to each. Fill glasses with ice cubes and top with seltzer. Garnish with lemon slices.

Optimize Your Storage Space

When renovating your kitchen you always want to gain more storage than you currently have, no matter the size. We were able to design this kitchen with two pull out base cabinets on each side of the range, one with utensil bins and the other with knife blocks. In addition we added a three drawer corner base to give easy access to the hard to reach corner.

City of Roses

MOUNT CLEMENS’ ROSE-GROWING INDUSTRY LEFT A LEGACY ON THE NATION, A PRESIDENT AND GENERATIONS

ARTICLE BY AMY SALVAGNO

Long-stemmed and graceful. Eye-catching and fragrant. Unique, like the recipients who sigh at the sight of a bouquet full of them – new mothers and treasured teachers, longtime sweethearts and blushing brides, thoughtful neighbors and tenderhearted grandmothers.

Perry Miyake, June Daunt and Toshiko Minami work in the sorting room in the Spring of 1944.

For a time, the city was known by them – dubbed the Rose Capital of the nation – and for good reason. For over 80 years, Mount Clemens, covered in almost a million square feet of glass, was the epicenter of the rose-growing industry. The largest of eight greenhouses spanned the length of two football fields and produced upwards of 300 million roses: The Mount Clemens Rose Gardens. Prominent in the industry, even the Gerald R. Ford administration requested their delicate beauties, with shipments sent weekly to the White House for floral arrangements, state dinners and public areas throughout the grand residence. Betty Ford especially loved the soft salmon pink-orange Sonia rose.

Owned by the Weiss family, the patriarch Prussian immigrant moved to Mount Clemens from Chicago in the 1920s. Leaving behind greenhouses that grew carnations, Paul Weiss borrowed his father’s $30,000 in life savings and bought into the Weaver greenhouses. Five years later, he purchased the established greenhouses outright. What began as an opportunity realized in a country Paul loved blossomed into a legacy he could have only imagined.

Over the decades, countless young men and women spent summers at the Mount Clemens Rose Gardens, in between college or as a first-time job during high school. Daughters followed in the footsteps of their mothers as sorters, fathers made deliveries, and uncles prepared shipments. In 1943, when businesses were losing valuable workers because of the war effort, Paul petitioned the federal government to relocate several Japanese American families placed in internment camps in California after the attack on Pearl Harbor. Dozens were moved to Mount Clemens, where they joined the staff at the Mount Clemens Rose Gardens and were welcomed with open arms. These new residents even formed a baseball team and won the Recreational League Baseball Championship in 1947.

Throughout a depression and a booming economy, wars and a summer of love, novel inventions and new leaders, roses were a constant – relied on for their beauty and cheerfulness, emissaries for love and congratulations at weddings, birthdays and special occasions, and sympathy at funerals.

Paul said he got to work with God every day. It was a wonder he passed down to his son, Frederic, and his grandson, Paul II.   Commercial rose growing, though worthwhile, is a meticulous practice. At Mount Clemens Rose Gardens, more than 230,000 rose plants grew under greenhouses spread out over 58 acres of land. Standing tall in the steam-heated, oxygen-rich calm, the flowers were coaxed to push forth buds that would grow and burst. Then they were snipped, graded, wrapped and shipped.

Whether a red Forever Yours, a yellow Golden Rapture, a Pink Bountiful or even a lavender Grandiflora, a rose must be constantly rebred and developed into a new, vigorous strain. As many as 18 varieties of hybrid tea and sweetheart blooms were grown in the Mount Clemens Rose Gardens greenhouses. And to produce marketable flowers, their environments needed to be kept at a 60 to 64-degree temperature. On hot summer days, an automatic sprinkler system flushed mist through overhead pipelines and a ventilation system kept the gardens from overheating. For the winters, Paul II built a power plant in 1969 large enough to heat a town of 300 homes, switching from coal to fuel oil. It provided cleaner heat and required fewer employees. The Mount Clemens Rose Gardens utilized the nearby Clinton River for irrigation, returning the water – as it was discovered through testing by the Michigan Pollution Control Board – cleaner than when it was taken out.

When they closed their doors in 1999, the Mount Clemens Rose Gardens ranked eighth in production in the United States, producing more than 6 million roses each year. Today, the framework from one of the last remaining greenhouses sits as an open-air pergola at the Clinton Township Historical Village.

By next year, the Mount Clemens Beautification Commission hopes to showcase its own tribute to the greenhouses with rows of roses. The city block along southbound Gratiot from the Anton Art Center to Cass Avenue will not only feature a stretch of newly-planted beautiful gardens, but historical signage detailing the legacy of the Mount Clemens Rose Gardens

and the Japanese Americans who came to call the community home. The commission has been approved to receive services through the Michigan State University Extension, which will assign a master gardener to oversee the design aspect of the project, as well as suggest species of roses that are low maintenance, more hearty, and less prone to disease. The commission’s goal is to tie in colors that reflect those found in the new mural on the side of the art center, which reflects the diversity that has flowed through the city for generations. Those interested in getting involved can reach out to Linda Curatolo at curatolo@comcast.net

Paul Weiss II wraps roses

FROM OBSTACLES TO INSPIRATION

A St. Mary & Regina alumna’s testimony on how Catholic education still empowers her today

ARTICLE BY AMY SALVAGNO

PHOTOGRAPHY BY JACOB SCIACCHITANO

Against her most challenging battles, Regina High School alumna Kaitlyn Bemiss armed herself with faith, community and an empowering education. She accredits her Catholic education to helping overcome obstacles and providing the opportunity to support students navigating the same troubles today.

“A lot of kids with type 1 diabetes have a difficult time managing their disease, so I encourage them that they’re not alone.”

As District Nurse for L'Anse Creuse Public Schools, Kaitlyn ensures all students have the opportunity to learn and grow, despite their medical conditions. She is responsible for training school staff and collaborating with parents to guarantee students receive the proper care, so their education isn’t impacted.

The summer before her eighth-grade year at St. Mary Catholic School in Mount Clemens, Kaitlyn was diagnosed with type 1 diabetes – a life-altering, chronic disease. Adding to the hardship, Kaitlyn’s father landed in the hospital with a sickness-induced coma just months prior.

In those worrisome days, her mind would drift to the homilies given by her priest at St. Peter Catholic Church. “Fr. Mike would tell us that God is always listening, and we could talk to Him at any time,” says Kaitlyn. “I truly think that helped develop my prayer life and my relationship with God.”

She was also surrounded by support from her school at St. Mary and church at St. Peter. “During that time, it felt like there was always someone there. The community was great,” she remembers, still thankful today that her dad fully recovered.

Kaitlyn’s mother, Maureen Miscavish, recalls her reason for choosing Catholic education. “We wanted a school that was more than just a school, but also a strong, loving, faith-filled community,” she says. “With Kaitlyn having a health issue, we wanted to ensure that everyone would know her name and have a vested interest in ensuring she received all the attention needed. We did not want her in a school with thousands of students to be one more student that could be easily lost in the system.”

That support continued into her years as a Saddlelite, navigating living with diabetes. “I had to change the way I took care of my body,” recalls

Kaitlyn, who was also diagnosed with Celiac disease. “Regina was very accommodating. The staff members wanted to learn about everything and made sure I had what I needed. I truly got to live a normal teenager experience.”

Kaitlyn says she felt privileged to live the normal teenager experience and beyond, participating in Regina’s choral ensemble, musicals and the National Honors Society, playing volleyball, serving as an ambassador for the Southeast Michigan American Diabetes Association and even singing the national anthem at various sporting and fundraiser events.

“I felt very challenged at Regina. The structure of the schooling prepared me for college and my teachers were fantastic,” Kaitlyn says. “While at Regina, I was able to become more confident as a Catholic, a woman, a student and a friend, and in my ability to take care of my health.”

Adds Maureen, “Regina High School is an important component of the successful, highly educated, faith-filled person Kaitlyn is today.”

After graduation in 2013 and with a Bachelor’s in Health Sciences from Oakland University four years later, Kaitlyn changed course. She earned an accelerated nursing degree from the University of Michigan-Flint with the goal of working in a school system – just like her mom, who was the assistant principal, then principal at St. Mary during Kaitlyn’s later grade school years.

Part of Kaitlyn’s role as district nurse includes leading maturation health classes and counseling diabetic students one-on-one. Here, she applies her experience in coaching, nannying, tutoring and mentoring kids with type 1 diabetes to guide students learning to live with the disease.

“I can’t change that I’m a type 1 diabetic, but God gave me the strength and talent to help others and I am thankful for the support of my parents, St. Mary and Regina.”

Despite the various backgrounds her students come from, Kaitlyn utilizes aspects of her faith to support them. “I always say a Hail Mary before working with a student to help give me the strength and confidence to help them in the way that they need at the time,” she shares. “A lot of kids with type 1 diabetes have a difficult time managing their disease, so I encourage them that they're not alone. I open their perspective to the positive side of what taking care of their diabetes does for them. Then they’re looking at the bigger picture.”

Bigger-picture mentality is a perspective

Kaitlyn’s dad gave her when she was feeling discouraged about living with a chronic disease. “He would tell me, ‘Everything happens for a reason. There are so many things in life that we can't change, but we can change how we feel and think about it,’” she remembers. “I can't change that I’m a type 1 diabetic, but God gave me the strength and talent to help others and I am thankful for the support of my parents, St. Mary and Regina, which has allowed me to use my God-given talents every day.”

HANDMADE

This recipe is quick and easy to make with just a few simple steps. It tastes great on its own, but dipping it in olive oil infused with fresh herbs adds an extra level of flavor.

INGREDIENTS:

• 1 ¾ cups warm water

• 2 ½ teaspoons sugar

• 1 package active dry yeast

• 4 cups flour

• 2 teaspoons salt

• 4 tablespoons olive oil

• Optional:

• Fresh rosemary

• Coarse sea salt

• Fresh pressed garlic

INSTRUCTIONS:

Use a stand mixer with a fitted dough hook, and stir together the water and sugar. Sprinkle the yeast on top and stir again. Set mixture aside for 5 minutes. Mixture should be foamy. Next, add the flour and salt and mix on low until a shaggy dough forms. Increase speed and mix for an additional 4-5 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and cover the bowl with plastic wrap or a damp towel. Set aside for about 1 to 1 ½ hours until the dough has doubled in size.

Brush a 9x13-inch baking dish with 2 tablespoons of oil. Uncover the dough and rub hands with olive oil. Slide your hands under the dough and fold it onto itself. Continue to work your way around the edge of the bowl, folding the dough onto itself until there is a ball that you can lift from the bowl. Place the dough in the prepared pan and press the dough to the edges. Cover the pan with plastic wrap or a damp towel and set aside to rise for about 45 minutes until the dough has doubled in size.

Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons of olive oil over the dough. Rub your hands with olive oil and use your fingers to make indentions on the surface of the dough. Sprinkle it with salt and rosemary and any desired toppings. Bake for 20-30 minutes or until golden brown.

LUSCIOUS RHUBARB CURD

Ingredients:

• 3 cups thinly sliced red rhubarb

• 1 tablespoon water

• ½ cup sugar

• 2 eggs

• Pinch of salt

• ¼ cup butter

• ½ tsp vanilla extract

Enjoy this delicious spring and summer treat on bread or atop pancakes, yogurt and ice cream

Directions:

Step 1. Heat rhubarb in a saucepan with water. Stir often until rhubarb starts releasing its own water and can cook in its own juices. Bring to a boil, then reduce heat to medium-low, cover and cook until rhubarb is soft and broken down.

Step 2. Puree cooked rhubarb with an immersion blender or in a standard blender. Return to a clean saucepan and allow it to cool.

Step 3. Add in the sugar, eggs, and salt; whisk until smooth. Put the saucepan back onto medium heat and cook, stirring constantly until the rhubarb curd thickens and comes to a boil.

Step 4. Remove from heat and stir in vanilla and butter until butter is melted. Allow it to cool. Store in the refrigerator for up to two weeks.

A SELECTION OF UPCOMING LOCAL EVENTS

MAY 7TH

Crocker House Tea Talk

Crocker House, 15 Union St., Mount Clemens, MI | 2:00 PM

Jennifer Gale CN, FDN-P, CHCC, CNP, TIC

Classical Naturopath & Holistic Practitioner

586.461.1416 • Urbannaturopath.com

S. Main Street Mount Clemens, Michigan

Step back in time to the era of the “Bath City.” Vicki Berger-Paulissen and Julia Berger-Anderson share family stories of their Great Aunt Julia, owner of the Monroe Hotel, the Plaza Bathhouse and the Plaza Hotel in Mount Clemens. Cost is $15 for members and $17 for non-members. Sweet treats, fruit, coffee and tea will be served. Call (586) 465-2488.

MAY 11TH

2024 Kids’ Business Fair

Downtown Mount Clemens | 10:00 AM

Explore young entrepreneurship at the Kids’ Business Fair, a one-day showcase for ages 9-16, happening during the Made in Michigan Show from 10 AM to 4 PM. Witness creativity in action and shop for unique products while supporting budding talents. Prizes await the best branding, sales pitch and business acumen. Join us in downtown for this exciting event!

MAY 11TH-12TH

Made in Michigan Artisan & Vendor Show

Downtown Mount Clemens | 11:00 AM

Celebrate Mother’s Day weekend at the Made in Michigan Show in downtown Mount Clemens! Browse through locally crafted treasures, enjoy delicious dining options and live entertainment, all in a family-friendly atmosphere. Treat Mom to a memorable day out while supporting local artisans. Hours are from 10 AM to 7 PM and Sunday, May 12, from 10 AM to 5 PM.

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MAY 16TH

events

Bootlegger’s Ball Fundraiser

Zuccaro’s, 46601 Gratiot Ave, Chesterfield, MI | 6:00 PM

This event will be the Cat’s Pajamas! The Kiwanis Club of Mount Clemens will hold their annual fundraiser to support local children. This year’s theme is “Bootlegger’s Ball!” So don your glad rags Prohibition-era apparel and head down to the juice joint, Zuccaro’s. Event includes dinner, premium bar and live entertainment. Tickets are $75. Visit  mountclemenskiwanis.com/events or email mtckiwanis@gmail.com.

MAY 31ST-JUNE 1ST

32nd Annual Mount

Clemens Car Cruise

Downtown Mount Clemens | 9:00 AM

Experience the nostalgia of cruising Gratiot Avenue at the Mount Clemens Car Cruise, a premier classic car event. Join us in celebrating automotive heritage while supporting charitable causes. Make memories with family and friends, reliving the past and creating new ones at this unforgettable gathering. Register your classic car at mountclemenscruise.org and be part of the tradition.

JUNE 7TH

Reunite the Fight Golf Outing

Cherry Creek Golf Course, 52000 Cherry Creek Dr, Shelby Twp, MI | 9:00 AM

ReunitetheFight’sannualOperationGive Back Golf Outing is a four-man scramble featuring raffles, a silent auction, lunch and dinner. The event raises money and awareness for veterans struggling with PTSD and supports PTSD retreats.

Reunite the Fight helps veterans in obtaining disability benefits, finding employment and obtaining veteran benefits. Visit www.reunitethefight.org to register or to sponsor.

SUSAN LAURENT

BOARD CERTIFIED MASSAGE THERAPIST

Specializes in Functional Therapeutic & Medical Massage, Reiki and Lightwork